Dinner Menu

Wednesday, August 1st, 2018

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Summer Prix Fixe

Cucumber, Watermelon and Feta

pumpkin seeds and red wine

Woven Roots’ Head Lettuces

sweet onion and sherry vinaigrette, hazelnuts

Arugula, Plums and Fennel

pistachios and honey

Red Shirt Farm Chicken Liver and Port Pate

pickles, mustard and toast

Roasted Tomatoes from Lee

corn, romano beans, Animal Farm buttermilk and crumbs

Queso Chihuahua Quesadilla

almond romesco, roasted corn and jalapeno slaw, cilantro

Orecchiette, burnt eggplant puree, tomatoes, zucchini, pecorino

Penne, dandelion and sunflower seed pesto, “shaky” cheese

Poached East Coast Cod

lemongrass dashi, bok choy, cucumber, enoki tempura

Braised Veal “Stew”

basil, zucchini, peas, lemon and shoots

Grilled Trout

potato, bacon, cream fraiche, watercress and horseradish

Slow Roasted Shoulder of Beef

braised kale and broccoli preparations

Any Three Courses 45.